ESSENTIALS OF

HOMEPRODUCTION& STORAGE

ESSENTIALS OF

HOMEPRODUCTION& STORAGE

Published byThe Church of Jesus Christ of Latter-day Saints

Salt Lake City, Utah, U.S.A.

© 1978 by Intellectual Reserve, Inc.All rights reserved

Printed in the United States of America

CONTENTSPage

1 Personal and Family Preparedness

1 Essentials of Home Production and Storage

1 Standards for Home Production and Storage

2 Home Production

2 Gardening

4 Food Preservation

5 Production of Nonfood Items

6 Home Storage

7 Three Categories of Home Storage

7 Water Storage

7 First Aid Supplies

8 Clothing

8 Fuel and Light

8 Suggestions for Storage

9 Buying and Selling Storage Items

9 Conclusion

10 Summary of Home Production and Storage

12 Recipes

16 Publications

19 Inventory Methods

28 Index

The Church of Jesus Christteaches independence, industry, thrift, and self-reliance.

“As you know, in the recent past we have placed considerableemphasis on personal and familypreparedness. I hope that eachmember of the Church is responding appropriately to thisdirection. I also hope that we areunderstanding and accentuating thepositive and not the negative.

“I like the way the Relief Societyteaches personal and family preparedness as ’provident living.’This implies the husbanding of ourresources, the wise planning of financial matters, full provision for

personal health, and adequatepreparation for education and careerdevelopment, giving appropriateattention to home production andstorage as well as the developmentof emotional resiliency” (SpencerW. Kimball, “Welfare Services: TheGospel in Action,” Ensign, Nov.1977, p. 78).

Latter-day Saints have beencounseled to prepare to care forthemselves and their families intime of need. Personal and familypreparedness should be a way oflife, a way of provident living. Beingprovident involves being “wise, frugal, prudent, making provisionfor the future while attending toimmediate needs” (Barbara B.

Smith, “Teach LDS Women Self-Sufficiency,” Ensign, May 1976, p. 118). One area of personal andfamily preparedness is home production and storage.

Essentials of Home Production

and Storage“Home production and storage

is a very necessary element of personal and family preparedness;however, it is not the only element,nor is it necessarily the most significant element. Some peoplehave reacted to the theme of preparedness as if it were a doomsday matter. In reality, all sixelements of personal and familypreparedness are to be emphasizedso that the Latter-day Saints may be better prepared to meet the ordinary, day-to-day requirements of successful living.

“Our emphasis on this subject isnot grounds for crisis thinking orpanic. Quite the contrary, personaland family preparedness should bea way of provident living, an orderlyapproach to using the resources,gifts, and talents the Lord shareswith us. So the first step is to teachour people to be self-reliant andindependent through proper preparation for daily life” (Victor L.Brown, “Welfare Services Essentials:The Bishops Storehouse,” Ensign,Nov. 1976, pp. 112–13).

Standards forHome Production

and StorageEach person or family should

produce as much as possiblethrough gardening, sewing, andmaking household items. Each person and family should learntechniques of home canning, freezingand drying foods, and where legallypermitted, should store and save aone-year supply of food, clothing,and if possible, fuel.

1

PERSONAL& FAMILYPREPAREDNESS

2

Let every Latter-day Saint thathas land, produce some valuable, essential foodstuffthereon and then preserve it;

or if he cannot produce an essentialfoodstuff, let him produce someother kind and exchange it for anessential foodstuff; let them whohave no land of their own, and whohave knowledge of farming and gardening, try to rent some, either by themselves or with others, andproduce foodstuff thereon, and preserve it. Let those who have landproduce enough extra to help theirless fortunate brethren” (ConferenceReport, April 1942, p. 89; Messagesof the First Presidency, vol. 6 [Salt Lake City: Bookcraft, Inc.,1975], p. 151).

“We encourage you to grow allthe food that you feasibly can onyour own property. Berry bushes,grapevines, fruit trees—plant themif your climate is right for theirgrowth. Grow vegetables and eatthem from your own yard. Eventhose residing in apartments or condominiums can generally grow a little food in pots and planters.Study the best methods of providingyour own foods. Make your garden . . . neat and attractive as well as productive. If there are children in yourhome, involve them in the processwith assigned responsibilities. . . .

“Wherever possible, produceyour nonfood necessities of life.Improve your sewing skills; sewand mend clothing for your family.All the girls want to learn to type,they all want to go to an office.They don’t seem to want to sew any more, and to plant and protectand renew the things that they use.Develop handicraft skills as the sisters have told us, and make orbuild needed items” (Spencer W.Kimball, “Family Preparedness,”Ensign, May 1976, pp. 124–25;Conference Report, April 1976, pp. 170–71).

“. . . Grow all the food you possibly can. Also remember to buy

a year’s supply of garden seeds sothat, in case of shortage, you willhave them for the following spring.

“. . . Raise animals where meansand local laws permit” (Vaughn J.Featherstone, Ensign, May 1976,pp. 116–17).

“. . . We will see the day whenwe will live on what we produce”(Marion G. Romney, ConferenceReport, April 1975, p. 165).

GardeningTo determine proper varieties

and quality of seed, planting dates,and correct procedures for yourgeographical area, obtain currentinformation and assistance fromlocal government, university, orother qualified sources.

The following general rules areappropriate for most areas:

LocationEvery yard has space for a

garden. Part of the lawn, play area,or flower garden may be converted

to a garden. If you have no yard, vegetables may be grown in windowboxes or pots. Plant the gardenwhere it will receive at least four to six hours of direct sunshine eachday. The soil should drain well, andan adequate source of water shouldbe available.

Soil PreparationSoils that are low in fertility can

be improved by the addition of fertilizer. Some fertilizer should be added before tilling, and theremainder should be used duringthe growing season.

Planning the GardenBegin with a small garden plot.

The garden can be enlarged as youbecome more experienced andbecome acquainted with the growing conditions. Draw a gardenplan showing the location of eachtype of plant. You can use this planthe next year in developing a rotation system to control thebuildup of disease and insect

HOMEPRODUCTION

Sample Plan for a 6' by 14' Garden PlotNot to scale

Chives ParsleyRadishesCarrots

RadishesSwiss Chard or

Spinach

Swiss Chard orSpinach

Kohlrabi

Beets

3

Pole Beans on String Trellis(9 plants)

Swiss Chard or Spinach(After Harvest: Late Beets)

Onion Sets(After Harvest: Kohlrabi)

Cucumbers on String Trellis(6 plants)

Peas(After Harvest: Late Beets)

Carrots

Sample Plan for a 2' by 3' Garden Plot

Tomatoes(in 18" wire cylinders)

6 cages

Pole Beans(on wood andstring trellis)

9 plants

Cucumbers(on a trellis)

9 plants

Early Cabbage6 plants/

After Harvest:Late Beets75 plants

Swiss Chard28 plants Peas

72 plants/After Harvest:Late Cabbage

6 plants

Beets75 plants/

After Harvest:Kale

75 plants

Carrots75 plants

Carrots75 plants

Winter Squash2 plants

Summer Squash2 plants

These plans are only suggestions. Use imagination in planning your yard. Vegetables and fruit trees can be used in home landscaping.

Sample Plan for a 3' by 9' Garden Plot

Tomatoes18" wire

cage

Tomatoes

12"

12"

6"

6"

3"3"3"3"

6"

6"

6"

6"

9" 21" 12" 18" 24" 18" 18" 18" 12" 12" 6"

4

infestation. The size of the gardenand the type of produce should be adapted to local conditions andto your ability to care for themproperly. Several crops usually canbe planted successively in the sameground during the same year.

What to PlantWhen deciding which vegetables

and fruits to plant, determine whichare suited to your geographical areaand will be used by your family.Grow a variety of foods for betternutrition and more interesting eating. In appropriate climates,berry bushes, grapevines, and fruittrees could be included in the garden plan. Consider plants rich in vitamins, especially A and C.Dark green and orange vegetablesare rich in vitamin A. Tomatoes,green peppers, strawberries, cantaloupe, and citrus fruits areexcellent sources of vitamin C.

When to PlantPlan the planting times to

conform to the length of the growing season and to growthrequirements for individual plants.

How to PlantFine seeds should be scattered

on top of the soil and pressed downlightly. As a general rule, largerseeds should be sown at a depththree times the diameter of the seed.Stakes or trellises may be used forclimbing plants, such as tomatoesand beans. It is best not to plantfruit trees in a lawn area. Thewatering and fertilizing program fora lawn is not suitable for fruit trees.Avoid planting so closely that youwill not be able to walk or work inthe garden.

MulchIn addition to eliminating weeds,

mulching promotes the retaining ofmoisture and the building up of thesoil. Straw, hay, and grass clippingsare all effective mulch. Usually, you should wait until the plants arewell aboveground before applyingthe mulch.

Compost PileOrganic matter from the garden

and yard and leftover food scrapsshould be used in a compost pile toprepare nutrients for another crop.Check with local experts forinstructions on how to build a compost pile.

SeedsSeeds of a good quality should

be used. A year’s supply of seedmay be stored in a dark, cool placeto help maintain seed quality.

Food PreservationThe best method to use to

preserve any fresh food for storageis determined by such factors as thenature of the food itself, space andequipment available, climate, otherstorage conditions, and cost. Becauseany method of food preservationpresents both advantages and disadvantages, no single methodwill solve all storage problems. The following list includes severalmethods that have been used in various parts of the world for manycenturies.

Live Plants and AnimalsIt is possible to maintain live

sources of food in a variety of home situations. Live animals—such as chickens, pigs, rabbits, and goats—may be raised in manyareas. Provision for adequate feed forthe animals must be considered. Aproductive year-round garden ispossible in tropical and some semi-tropical climates, and some sort ofindoor gardening is feasible in otherareas.

DryingMany food products can be dried

with little or no cost and equipmentusing the sun’s rays or a simplestove. In general, this type of dry-ing causes some loss of vitaminsand of flavor, especially if the foodis dried too long. Some foods mayalso be dried in an oven or in homedryers that contain a heat sourceand a fan to circulate the heat.

Smoking and CuringA type of drying using smoke

increases the storage life of food.Curing involves a combination ofcuring agents and smoking to preserve the food. Commonly usedfor preserving meats and fish, thesemethods greatly alter the flavor ofthe original product. Use of largeamounts of curing agents, such asnitrates and nitrites, may producecancer-causing substances and islimited by law in the United States.

Seed Depth: Sow seed at depth three times the diameter of seed.

5

SaltingSalt may be used in the drying to

increase storage time of some foods,such as fish. Salt and water brinesmay be used to prevent the growthof spoilage organisms in some foods.Excess salt may be washed awaybefore the salted food is used.

Sugar PreservingConcentrated tree saps which

contain sugars, such as maple, produce syrups that can be stored.Sugar may be added to fruits orfruit juices to make jams, preserves,and jellies.

Canning or BottlingHeat-processed foods that are

sealed in a closed container, such as a glass bottle or a tin can, can bestored for a year or more. However,appropriate containers, equipment,and fuel are necessary for thisprocess and may be expensive. Low-acid foods, such as vegetablesand meats, may cause severe illnessand death if they are improperlyprocessed. Canning must be done in a steam or water bath and not inthe oven.

Bin StorageIn cool climates, some foods may

be stored for short lengths of time

in spring houses, root cellars, cooldark rooms, or bins of sand.

Cold Storage and FreezingRefrigeration and freezing are

useful ways of preserving manyfoods. However, these methods usually take a great deal of spaceand fuel consumption unless thefood can be stored outside in verycold climates.

Fermenting and PicklingFermented or pickled products

include pickles, sauerkraut, fermented soybean curd, and pickled eggs and olives. Thesemethods make it possible to storevegetables for several months.

Production of Nonfood Items

In order to become independentand to stimulate their industry andthrift, individuals and familiesshould develop skills in making and producing nonfood essentials.Home production of nonfood itemsmight include the following:

Quilt MakingMaterial left from sewing or from

outgrown clothing can be used tomake bedding.

Clothing ProductionHand and machine sewing skills

should be learned and practiced.Knitting, crocheting, and weavingare also useful for clothing production. A provident homemakercan make over and refurbish used clothing.

SoapmakingSoap can be made out of fats

drained from cooked foods, but lyeis also necessary. Lye should behandled and stored with great care.

Fuel ProductionWhen a source of coal or wood is

not available, fuels can be made bythe following methods:

1. Newspaper logs. Divide newspapers into sections and foldthe sections to the size of half apage. Soak the folded sections in atub of water to which a tablespoonof detergent has been added. Whilethey are still wet, roll the sectionsindividually on a rod one inch indiameter; squeeze out the excesswater. Slide the rolls off the rod and stand them on end to dry. Therolls are ready to use as fuel whencompletely dry.

2. Candles. Cut strips of corrugatedpaper in 11⁄2-inch widths. Roll eachstrip tightly and fit it in a tuna-fishcan. Pour melted paraffin wax inthe can so that it soaks the paperand fills the remaining space. Eachcan will burn for 11⁄2 to 2 hours.

3. Briquettes. Punch a few holesin an empty can. Place in the cansuch flammable items as pieces oftwigs, limbs and branches fromfruit, nut, or other hardwood trees;or black walnut, peach, or apricotpits. Secure a lid on the can. Heatthe can in a hot fire until the flamesfrom the can turn yellow-red.Remove the can from the fire andallow it to cool. Store the briquettesin a moistureproof container untilthey are needed for fuel.

4. Fire starters can be made byfilling paper (not plastic) egg cartons with melted paraffin wax.Tear the cartons into cubes. Buildtwigs or briquettes around the cubebefore lighting the paper covering.The paper of the carton burns rapidly, melting and igniting thewax, which starts the fire.

Furniture MakingLearning to make simple furniture

or refinish old furniture can resultin financial savings and can berewarding.

6

Planned storage in the home can help individuals and

families be self-sustaining inwhatever situation they meet.

Accident, illness, unemployment, orcommodity shortage may affect anyfamily at any time. Wars, depressions,famines, earthquakes, floods, andtornadoes are also possibilities toconsider in planning for the care andprotection of the family.

President J. Reuben Clark, Jr.counseled that the Saints shouldsave in times of plenty for emergencies in the lean years: “Let every head of every householdsee to it that he has on hand enoughfood and clothing, and, where possible, fuel also, for at least ayear ahead” (Conference Report,April 1937, p. 26).

Other Church leaders havestressed the importance of homestorage:

“But the Lord has told us to prepare ourselves individually inour homes; to see to it that we havereserves of food and clothing; and itwouldn’t hurt to have some reservesof cash on hand. One has said:‘Where preparations are being madethere will be little difficulty, butwhere no preparation has beenmade, suffering and difficulties willcome.’ We don’t mean to alarmpeople. This has been the messageof this Church since the institutionof the Welfare Program, and weconstantly bring it before you”(John H. Vandenberg, “Program ofthe Church,” Welfare AgriculturalConference, 4 April 1970, p. 374).

Elder Harold B. Lee, in a welfareagricultural meeting on 1 October1966, said:

“We have never laid down anexact formula for what anybodyshould store. . . . Perhaps if wethink not in terms of a year’s supplyof what we ordinarily would use,and think more in terms of what itwould take to keep us alive in casewe didn’t have anything else to eat,

that last would be very easy to putin storage for a year. . . . If youthink in terms of that kind of annualstorage rather than a whole year’ssupply of everything that you areaccustomed to eat which, in mostcases, is utterly impossible for theaverage family, I think we willcome nearer to what PresidentClark advised us way back in 1937”(“Storage Problems,” p. 76).

The First Presidency has counseled: “The utmost care shouldbe taken to see that foodstuffs soproduced and preserved by thehouseholder, do not spoil, for thatwould be waste, and the Lord lookswith disfavor upon waste. He hasblessed His people with abundantcrops. . . . The Lord is doing Hispart; He expects us to do ours”(James R. Clark, comp., Messagesof the First Presidency of TheChurch of Jesus Christ of Latter-day Saints, 6 vols. [Salt Lake City:Bookcraft, 1965–75], 6:151; Con-ference Report, April 1942, p. 89).

“. . . Every precaution should be taken to avoid spoilage. All families should get the finest information available for local areasand conditions. Good informationcan be obtained from colleges anduniversities, county agents, the U.S.Government printing office andfrom reliable people in the foodbusiness” (John H. Vandenberg,“Counsel for the Church,” WelfareAgricultural Meeting, 3 Oct. 1970,p. 390).

“As to the foodstuffs whichshould be stored, the Church hasleft that decision primarily to theindividual members. . . .

“From the standpoint of food production, storage, handling, andthe Lord’s counsel, wheat [or othergrains] should have high priority.Water, of course, is essential. Other basics could include honey or sugar, legumes, milk products or substitutes, and salt or its equivalent. The revelation to store

food may be as essential to our temporal salvation today as boardingthe ark was to the people in thedays of Noah” (Ezra Taft Benson,Conference Report, Oct. 1973, p. 91; “Prepare Ye,” Ensign, Jan.1974, pp. 69, 80; italics added).

“We encourage families to haveon hand this year’s supply; and wesay it over and over and over andrepeat over and over the scriptureof the Lord where He says, ‘Whycall ye me, Lord, Lord, and do notthe things which I say?’ How emptyit is as they put their spirituality, socalled, into action and call him byhis important names, but fail to do thethings which he says” (Spencer W.Kimball, “Family Preparedness,”Ensign, May 1976, p. 125; Conference Report, May 1976, p. 171; italics added).

HOMESTORAGE

7

Three Categories of Home Storage

Basic StorageIncluded in basic storage are life-

sustaining foods and nonfood itemsthat will store reasonably well forlong periods. These include suchbasic food items as grains (wheat,rice, corn, or other cereal grains),nonfat dried milk, dried fish,legumes (beans and peas), sugar,salt (iodized for some areas), fat,and water. Store a year’s supply ofgarden seeds to plant and to supplement the diet. Where gardenspace is limited, a multiple vitaminpill for daily use by each personmay be stored as a safety measurefor long periods of emergency.However, vitamin pills deteriorateso must be replaced within two tofour years. Fresh taro or sweetpotato, live pigs, chickens, and fishmight be considered as basic itemsin areas where it is difficult to storefood. Regular use of whole grains isvital to build a digestive tolerancefor roughage. Basic storage shouldalso include fuel, bedding, clothing,and medical supplies. (See pages7–8.)

In addition, a grinder (preferablyhand powered) for preparing flour(if wheat is the stored grain),recipes for using stored foods, andother such items are necessary.

Emergency StorageEach family or individual should

have portable container(s) withemergency supplies such as the following: water; food requiring norefrigeration or cooking (grahamcrackers, canned fruits, cannedmeats); medications and criticalmedical histories required by familymembers; change of clothing,including two pairs of stockings;sanitary supplies; first aid bookletand equipment (see pages 7–8);candles; matches; ax; shovel; canopener; and blanket. The containershould be placed where it can bepicked up at a moment’s notice.

Nearby for easy access should be apacket containing the most valuableof the family’s personal documents,such as genealogical records.

Expanded StorageThis type of storage would

include foods and other daily essentials to supply total nutritionalneeds and allow for variety and personal preferences in diet and living. This would include itemsnormally used each day, such asbaking powder, soda, and spices.Many foods that are adaptable forlong-term storage, such as grainsand legumes, lack certain essentialnutrients; therefore, they need to be supplemented with fruits andvegetables to supply adequateamounts of vitamins A and C (dark green or orange fruits andvegetables and citrus fruits). Theseitems may be stored in root cellars,or they may be bottled, canned,pickled, dehydrated, or freeze-dried.Smoked, canned, or freeze-driedmeat and fish supply additionalnutrients. Because these foods havelimited storage life, they should beused and replaced regularly. Specialprovision should be made forinfants or small children in the family. Soaps and cleaning suppliesare essential, and some paper products very useful. (See Barbara B.Smith, “She Is Not Afraid of theSnow for Her Household,” Ensign,Nov. 1976, p. 121.)

Water StorageSome water reserve should also

be considered. The approximaterequirement per person on a two-week basis is fourteen gallons(seven gallons for drinking andseven gallons for other uses). Storage may be in plastic bottles, towhich sodium hypochlorite (bleach)may be added if the purity of thewater is in doubt (generally one-half teaspoon per five gallons if thewater is clear and one teaspoon perfive gallons if the water is cloudy).

Sterilized water may also bestored. (To sterilize, boil water oneto three minutes and pour into hot,sterilized jars with sterilized lids, orprocess bottles of water in a waterbath—twenty minutes for a quartjar and twenty-five minutes for atwo-quart jar).

In cases of emergency, the waterin water beds, water heaters, toilettanks, and cisterns may be purifiedand used. Water heaters should bedrained periodically to release anyaccumulated sediment so that thefull capacity of the container isreadily usable. Do not use bleach topurify water in water beds; obtainfrom the manufacturer a purifierthat will not harm the plastic material of the bed.

Because it is impractical to storea year’s supply of water in mostplaces, it may be wise to storewater-purifying agents.

First Aid SuppliesBasic emergency home storage

should include first aid supplies.Store first aid supplies together in a metal, wood, straw, or plastic container with a tightly fitted cover.Supplies may be kept organized bydividing the box into compartments.Although you should check withyour family doctor for any specificmedicines and supplies that yourfamily might require for an emer-gency, the following items are standard first aid supplies:

Adhesive tapeAmmoniaAntibiotic ointmentBicarbonate of sodaCalamine lotion

(for sunburn and insect bites)Diarrhea remedyElastic bandagesGauze bandagesHot-water bottleHydrogen peroxideIpecac syrup (induces vomiting)KnifeMatches

8

Measuring cupMedicine dropperNeedlesPaper bagsRazor bladesRubbing alcoholSafety pinsScissorsSoapThermometerTriangular bandagesTweezersFirst aid instruction bookMedications prescribed by

physicianConsecrated oil

First aid kits and supplies should be checked and replenishedregularly. Old or contaminated supplies are unsafe and should bereplaced. Tubes or plastic bottleseliminate breakage. All suppliesshould be labeled and organized for fast use. (Another importantemergency precaution is to have atetanus immunization regularly—at

least every ten years. When deep ordirty wounds occur, a booster shotis recommended.)

ClothingSufficient durable clothing

should be included in a home storage program to meet the family’s requirements for at least a year. This clothing should accommodate seasonal needs.

Where possible and practical, it is wise also to store fabric, thread,needles, and other sewing items.The provident consumer takes advantage of sales of material suitable for clothing that the familymay require and will store thesepurchases until needed. A familycan also save money by keeping asupply of clean used clothing thatcan be used in making neededclothes. A reserve of beddingshould also be included.

Fuel and LightIf possible, a reserve of fuel

(coal, oil, wood, etc.) should be partof the storage plan, at least enoughfor cooking purposes. Various supplementary heating and cookingunits—some portable—are available.The best types can be used in anemergency both for the preparationof foods and for warmth. Storage offuel can be dangerous, and in someareas it is prohibited by law.

Suggestions for StorageHome storage should consist of a

year’s supply of basic food, clothing,and, where possible, fuel. After thisgoal has been reached, emergencyand expanded storage should bebegun.

People in mobile situations (suchas the armed forces and school) orwho have small homes with limitedstorage area should prepare as bestthey can for emergencies. Basicfood items often can be stored inrather limited space. Closets, attics,space under beds, and even spacemade available by family or friendscan be used. It is wiser to have foodstorage sufficient for only a fewweeks or months than to have nostorage at all. The food storage program should be adapted to meetindividual needs, but the followinggeneral suggestions may be helpful:

1. The choice of foods for storagedepends on availability, nutritivevalue, cost, storage qualities, andother considerations.

2. Store a variety of foods, as no single food has all the essentialnutrients in the correct proportions.

3. Store the highest quality orgrade of food obtainable. Wheatshould be cereal grade, doublecleaned, at least 11 percent protein,and no more than 10 percent moisture.

4. Foods should be stored in sturdy metal, plastic, or glass containers with tightly fitting lids.Sturdy wooden, straw, or

9

Security through home production and storage can bestrengthened if members ofthe Church live righteously,

avoid debt, practice thrift, and arewilling to work.

Each family or individual isencouraged to participate in home

production and storage in order toprovide for themselves. “If any provide not for his own, and specially for those of his ownhouse, he hath denied the faith” (1 Timothy 5:8).

The home production and storageprogram is an integral part of

personal and family preparedness.The program should be undertakenindividually, according to the needsof the individual or family.Although the application varies indifferent locations and circumstances,the responsibility for preparednessremains.

earthenware containers may also beused, but a plastic bag liner shouldbe used to protect the food frompossible contamination.

5. Foods should be stored inareas that permit easy access and allow control of temperatureand humidity. (In general, cool temperatures prolong storage lifeand quality.) Not all storage itemsshould be located in one area of thehouse; not all should be stored inone type of container.

6. To destroy insects that mayinfest grains, nuts, dried fruit, orother foods, place the food in ahome freezer and keep it at 0°F (or below) for four days. As analternative, the food may be sterilized by being heated in anoven at a low temperature (settingof warm or 200°F) for about onehour, depending on the nature of the food. Spread the food on shallow pans so that the heat canpenetrate easily. Stir the food occasionally to keep it from scorching. Dry ice kills most adult

insects and larvae, but it probablywill not destroy the eggs or pupae.Pour two inches of wheat into thebottom of the container. Add dryice; then fill with wheat. Eightounces of dry ice is recommendedfor one hundred pounds of grain, orone pound for each thirty gallons ofstored grain. Seal the containersloosely for five to six hours; thenseal them tightly.

7. Storage should be acquiredaccording to an orderly and systematic plan consistent with thefamily’s needs. Borrowing money toacquire food storage is discouraged.

8. Food costs can be minimizedby budgeting and shopping wisely.

9. Store foods that the family iswilling to eat. In times of stress, itmay be difficult to eat unfamiliar or disliked foods.

10. Stored foods should be usedand replaced on a regular basis tomaintain quality and minimizewaste.

11. Maintain a food inventoryand replace items as they are used.

12. Specific information regarding appropriate foods andoptimal storage conditions in givenlocalities should be obtained fromlocal universities or government agencies.

Buying and Selling Storage Items

Reminder to leaders: Merchandising activities not relatedto the exempt purposes of theChurch are not to be conducted bystakes, wards, or quorums. Stakes,wards, and quorums are not to beinvolved in purchasing and sellingitems such as food, storage contain-ers, or nonreligious books. (SeeGeneral Handbook of Instructions,number 21 [1976], pp. 107–8.) If individuals or groups wish toform independent organizations toobtain group discounts on homestorage items, they may do so.These independent groups shouldabide by local laws and should notbe identified with the Church.

CONCLUSION

10

Home Production(See pp. 2–5)

1GardeningIn a garden plot or pots, a variety of

vegetables and fruits suitable tothe area, particularly those rich invitamins A and C

2Food PreservationLive plants and animalsDryingCanning or bottlingBinsFreezingSmoking, salting, pickling

3NonfoodsQuiltsClothingSoapFuelFurniture

Basic Storage(See pp. 6–9)

1Food for one year such as:Grains (wheat, rice, corn, or other

cereal grains) (300 lbs/person)Nonfat dry milk (75 lbs/person)Sugar or honey (60 lbs/person)Salt (5 lbs/person)Fat or oil (20 lbs/person)Dried legumes (60 lbs/person)Garden seedsThe above amounts are estimated

for an average adult. They supply2300 calories per day.

orFresh taroSweet potatoPigsChickensFish

2WaterTwo-week supply (14 gal/person)

3BeddingEnough to keep each person warm

if there were no other heating supplies

4ClothingEnough to last one year

(or fabric and necessities forsewing clothing)

5MedicalFirst aid and cleaning supplies

(see pp. 7–8, 27)

6Fuel and Light(a year’s supply of fuel—at least

enough for cooking)CoalWoodMatchesCandlesFlashlights

SUMMARYOFHOMEPRODUCTION

& STORAGE

11

1Food*Three-day supply

of food requiring no refrigeration orcooking, such ascanned tuna fish orpork and beans (1⁄2 lb/person)

Nonfat dry milk (1⁄2 lb/person)

Graham crackers (1 lb/person)

Dried apricots (1 lb/person)

Canned orange or tomato juice (46 oz/person)

Peanut butter (1⁄2 lb/person)

*This supplies daily2100 calories andessential nutrients.

2Water1 gal/person

3BeddingBlanketCloth sheetPlastic sheet

4ClothingOne change for each

person

5Personal Suppliesand MedicationToiletriesFirst aid suppliesCleaning supplies(tetanus immuniza-

tion every five toten years)

6Fuel and LightMatchesCandleBattery-powered

lightSignal flare

7EquipmentCan openerDishpanDishesUtensilsMatchesCandlesFlashlightAxShovelBucketBattery-powered

radioPaperPencil

8Infant NeedsIf applicable

9Personal DocumentsScripturesGenealogy recordsLegal documents

(will, insurancepolicies, contracts,passports, birth certificates, etc.)

Patriarchal blessings

10MoneyCash

1FoodsFoods to give

greater varietyand nutrition, suchas meats andcheese, and fruitsand vegetables

Miscellaneous:Baking powderYeastJell-OSpicesSoupsCanned and bottled

foodsFreeze-dried foods

2WaterWater tanks orWater beds

3BeddingSleeping bagsPillows

4ClothingVarious kinds and

sizes of clothing for all seasons

5Personal Suppliesand MedicationLocate in various

places—car,home, shed

6Fuel and LightAcquire a variety—

paper logs, hurricane lamps,candles, etc.

7EquipmentToolsGrindersSewing machinesBattery-powered

radioGardening suppliesCoal stove

8Paper and CleaningProductsFacial and toilet

tissuesAluminum foilPlastic bagsSoap and cleaning

supplies

9Financial ResourcesTraveler’s checksStocks and bondsReal estateChecking accountOther investments

Emergency Storage(Easily accessible and in portable container) (See p. 7)

Expanded Storage(See p. 7)

12

Whole Wheat Bread1 cup (240 milliliters) hot water1 cup (212 grams) brown sugar (or 1⁄2 cup [154 grams]

molasses and 1⁄2 cup [97 grams] white sugar)6 tablespoons (70 grams) shortening1 cup (240 milliliters) warm water2 tablespoons (30 milliliters) honey1⁄2 ounce (14 grams) dry yeast (or substitute 1 cup

[240 milliliters] Everlasting Yeast for water-honey-yeast mixture)

3 cups (70 milliliters) warm water4 teaspoons (24 grams) salt6 cups (858 grams) white flour6 cups (822 grams) whole wheat flour1 cup (150 grams) cracked wheat (optional)Combine first three ingredients; stir until dissolved. Letstand. Combine next three ingredients; let rise. Combinethe above two mixtures. Add warm water, salt, and whiteflour. Beat vigorously to make a sponge. Mix in wholewheat flour and cracked wheat (if used). Knead, addingmore white flour as needed. Let rise until double in bulk.Punch down. Form into loaves, and let rise until double in bulk. Bake at 400°F (204°C) for 45 minutes. Makes 6loaves.

Wheat Cereal1 cup (88 grams) wheat2 cups (480 milliliters) water1⁄2 teaspoon (3 grams) saltMix above ingredients together. Put in shallow pan orslow cooker. Bake overnight at 200°F (93°C). Or maysoak overnight; then cook on top of stove for 2 hours.Serve with milk and sugar or dates. Wheat may be groundin food blender or grinder for a finer texture.

Wheat Thins13⁄4 cups (239 grams) whole wheat flour11⁄2 cups (212 grams) white flour1⁄3 cup (80 milliliters) oil, emulsified in blender with

3⁄4 teaspoon (4 grams) salt and l cup (240 milliliters)water

Mix dry ingredients. Add oil-salt-water mixture. Knead aslittle as possible. Makes a smooth dough. Roll dough asthin as possible on unoiled cookie sheet (not more than 1⁄8inch [0.3 centimeters]).Mark with knife to size of crackers desired, but do not cutthrough. Prick each cracker a few times with a fork.Sprinkle dough lightly with salt or onion salt as desired.Bake at 350°F (177°C) until crisp and light brown (30 to35 minutes).

Graham CrackersMix together:1⁄2 cup (115 milliliters) evaporated milk

(or 1⁄3 cup [22 grams] dry milk powder plus 1⁄2 cup[120 milliliters] water)

2 tablespoons (30 milliliters) lemon juice or vinegarMix the following ingredients in the order listed. Blendwell to keep oil in emulsion.1 cup (212 grams) dark brown sugar1⁄2 cup (120 milliliters) honey or (97 grams) white sugar1 cup (240 milliliters) oil2 teaspoons (10 milliliters) vanilla2 eggs, beaten slightlyCombine above two mixtures. Add the following:6 cups (822 grams) whole wheat or graham flour1 teaspoon (6 grams) salt1 teaspoon (6 grams) sodaDivide mixture into four equal parts. Place each part on a greased and floured cookie sheet. Roll from center toedges until about 1⁄8 inch (0.3 centimeters) thick. Prickwith a fork.Bake at 375°F (191°C) for about 15 minutes or until light brown. Remove from oven and cut in squares immediately. Makes 60 crackers.

Wheat Flakes2 cups (274 grams) coarse-ground whole wheat flour2 cups (480 milliliters) water1 teaspoon (6 grams) saltMix lightly with spoon until free from lumps. Beat justuntil mixed. Pour onto cookie sheet or jelly roll pan. Use1⁄2 cup dough on a 12-inch (30.5 centimeters) by 15-inch(38 centimeters) cookie sheet. Tip sheet back and forth tocover entire surface. Drain excess (about 1⁄4 cup) from onecorner, leaving a thin film.

RECIPES

13

Bake at 350°F (177°C) for 15 minutes. Break into bite-sized pieces.

Wheat TreatsSoak wheat in cold water for 24 hours, changing wateronce or twice during this period; or boil wheat for 30 minutes. (Wheat will triple in volume.)Drain wheat and rinse. Remove excess water by rollingwheat on a cloth or paper towel.In a heavy kettle, heat vegetable oil to 360°F (182°C). Put small amount of wheat (about 11⁄2 cups [130 grams]) in a wire basket or strainer and deep fry in hot oil for 11⁄2minutes. Drain on absorbent paper.Season wheat with salt or other seasonings as desired—garlic, celery, onion, or seasoned salts. This makes acrunchy treat.

Honey Wheat1 tablespoon (15 milliliters) water1 cup (240 milliliters) honeyBoil to hard crack stage and pour over Wheat Treats.

Everlasting Yeast1 quart (960 milliliters) warm potato water1⁄2 yeast cake or 1⁄2 tablespoon (5 grams) dry yeast1 teaspoon (6 grams) salt2 tablespoons (25 grams) sugar2 cups (286 grams) white flour or (274 grams) whole

wheat flourStir all ingredients together. Place mixture in a warmplace to rise until ready to mix for baking. Leave a smallamount of Everlasting Yeast for a start for next time.Between uses, keep in covered jar in refrigerator until a few hours before ready to use again.Add same ingredients, except yeast, to the everlastingyeast start for the next baking. By keeping the everlastingyeast start and remaking some each time, yeast can bekept on hand indefinitely.

Sour Dough Starter2 cups (286 grams) white flour or (274 grams) whole

wheat flour2 cups (480 milliliters) warm water2 teaspoons (10 milliliters) honey or (8 grams) sugarMix well. Place in uncovered bottle or crockery jar. Allow mixture to ferment 5 days in a warm room, stirringmixture several times a day. This will aerate the batter andallow the air to activate the mixture. It will smell yeasty,and small bubbles will come to the top.

After using some yeast for baking, “feed” the starter (toreplace the amount used in baking) by using equal parts of flour and water or potato water. In 24 hours the yeastwill form and work and be ready for the next use.Store unused portion of yeast in the refrigerator in a glassor crockery jar with a tight-fitting lid. Shake the jar often.Activate the yeast again before using by adding 2 to 3tablespoons (18 to 27 grams) of flour and the sameamount (30 to 45 milliliters) of water and store.Homemade yeast can be used to replace all or part of thecommercial yeast called for in a recipe; allow 24 hours forhomemade yeast to rise.

Yogurt1 quart (960 milliliters) lukewarm water2 cups (134 grams) dry milk powder2 tablespoons (32 grams) plain yogurt or dry yogurt

starterMix all ingredients together. Pour into a thermos bottleand let stand overnight.To make cream cheese: Hang the finished yogurt in acheesecloth bag overnight. Add salt to taste.To make salad dressing or sour cream substitute: Add saltand seasonings.To serve as a dessert: Add sugar to taste.

Sweetened Condensed MilkIn a small bowl combine 1 cup plus 2 tablespoons (75grams) nonfat dry milk and 1⁄2 cup (120 milliliters) warmwater. Add 3⁄4 cup (147 grams) sugar, and stir until dissolved. If necessary, set bowl in hot water to hastendissolving. Although not as thick as regular sweetenedcondensed milk, this works well as a substitute.

Egg Substitute (for use in baking)Before starting recipe for cookies, cake, etc., combine 1teaspoon (2 grams) unflavored gelatin with 3 tablespoons(45 milliliters) cold water and 2 tablespoons plus 1 teaspoon (35 milliliters) boiling water. This mixture willsubstitute for 1 egg in a recipe.

Rice Pudding1 cup (198 grams) rice3⁄4 cup (147 grams) sugar3⁄4 cup (107 grams) raisins1 quart (960 milliliters) milk (reconstituted canned or

powdered)1⁄2 teaspoon (8 grams) nutmegMix all ingredients together in a 11⁄2 quart (11⁄2 liters)

14

ovenware casserole. Bake at 300°F (148°C) for 1 hour.Serve hot or cold. Serves 8.

French Salad Dressing1 can (10 ounces or 300 milliliters) condensed

tomato soup1 teaspoon (2 grams) pepper1 teaspoon (6 grams) salt1 teaspoon (2 grams) dry mustard1 teaspoon (5 milliliters) Worcestershire sauce1⁄2 cup (120 milliliters) vinegar1 cup (200 grams) brown sugar1 small onion, chopped1 cup (245 milliliters) salad oilCombine all ingredients. Shake well and keep in refrigerator.

SproutingRotate your seed storage, as fresh seeds tend to be moreviable than those stored for long periods of time. Whensprouting, place proper amount of seeds and water in awidemouthed bottle and soak at least 8 to 12 hours.After soaking, cover bottle with a piece of nylon stocking,net, or fiberglass window screening. Hold in place with anelastic band or a regular bottle ring so air and water canpass through freely. Pour water in jar and gently shake.Pour off water, and lay jar on its side in a dark place.Repeat this two or three times a day.

Seeds Sprouting in Two DaysUse 2 cups per quart (approximately 1 liter).Rye (500 grams)Wheat (180 grams)Beans (360 grams)Rice (400 grams)Oats (500 grams)

Seeds Sprouting in Three to Five DaysUse the following quantities per quart (approximately

1 liter):Alfalfa (1 tablespoon [18 grams])Lentils (2 tablespoons [30 grams])Clover (2 tablespoons [30 grams])Mung beans (2 tablespoons [30 grams])Garbanzo beans (1⁄2 cup [120 grams])

Suggestions for Using SproutsMix sprouts into casseroles, nut loaves, meat loaves, poul-try dressing, vegetable salads, gelatin salads, soups, stews,egg dishes, soufflés, scrambled eggs. For bread dough,use sprouts from wheat, rye, or oats.In soups, stews, and omelets, add sprouts just before serving. Navy bean, soybean, and pinto bean sproutsshould be cooked.

Most sprouts make a fine crisp salad or sandwich fillingwhen served with a dressing made from cream cheese,cottage cheese, yogurt, avocados, cooked sprouts, mashedbeans, or cheese spread.Alfalfa and lentil sprouts make an excellent salad when used alone or with leafy salad vegetables. Use thedressing of your choice on such a salad.

Macaroni Salad1 cup (136 grams) uncooked macaroni1 teaspoon (6 grams) salt4 cups (960 milliliters) boiling water1 can (61⁄2 ounces or 196 grams) tuna fish1 cup (150 grams) chopped vegetables (celery, green

pepper, onion, sprouts, cooked peas, carrots, etc.)Salad dressingBring water and salt to a boil. Add macaroni. Boil untiltender (10 minutes); do not overcook. Drain. Rinse in coldwater. Drain again. Chill. Mix with tuna fish (or othercold meats) and vegetables. Marinate with salad dressingto taste (approximately 1⁄3 cup [50 grams]).

Tuna and Noodle Casserole8 ounces (220 grams) noodles1 can (61⁄2 ounces or 196 grams) tuna fish1 can (10 ounces or 280 grams) condensed mushroom

or chicken soup2⁄3 cup (161 milliliters) milk (canned or reconstituted

powdered milk)1⁄2 cup (70 grams) buttered crumbsCook noodles in 4 cups (approximately 1 liter) boilingwater. Rinse and drain. Arrange noodles and tuna fish inlayers in casserole. Combine soup and milk. Pour overnoodles and fish. Top with buttered crumbs and a dash ofpaprika. Bake in moderate oven (375°F; 190°C) about 25minutes or until browned. Makes about 6 servings.

Tortillas1 cup (146 grams) corn meal1 cup (143 grams) white flourGround corn may be substituted for above two

ingredients.1⁄2 cup (120 milliliters) water1⁄2 teaspoon (3 grams) saltMix ingredients together and knead well. Add smallamount of water, if necessary. Let stand for 10 minutes.Knead and pat or slap into the shape of a thin pancake. Addmore water or flour as needed. Cook on top of the stove inungreased heavy iron or Teflon-coated skillet, turning soas to cook through but not to burn. Serve with a toppingof mashed chili beans and grated cheese (optional).

15

Chili Beans2 cups (360 grams) dried beans (red kidney or pinto)4 cups (960 milliliters) boiling water1 teaspoon (6 grams) salt1 teaspoon (2 grams) dry mustard2 tablespoons (25 grams) sugar1 cup (240 milliliters) tomato sauce or catsup (optional)1 onion, chopped (optional)1 tablespoon (6 grams) chili powderSoak beans overnight. Drain and add other ingredients.Cook for 1⁄2 hour on top of stove. Put in bean pot and cookin slow oven (200–250°F; 93–121°C) for 3 hours, or turnheat down and cook in a heavy saucepan on top of stoveuntil tender.

Browned Rice1 cup (198 grams) rice1⁄4 cup (46 grams) shortening1⁄4 cup (40 grams) chopped onion, meat, celery, or other

vegetables (optional)1 teaspoon (6 grams) salt31⁄2 cups (846 milliliters) waterHeat shortening in skillet. Add rice. Cook, stirring constantly, about 10 minutes or until lightly browned. Add vegetables and continue cooking 2 or 3 minutes(optional). Add salt and water. Simmer over low heat 20 to 25 minutes or until rice is tender and excess liquidhas evaporated. Makes 6 to 8 servings.

Peanut Butter Cookies1⁄2 cup (92 grams) shortening1⁄2 cup (97 grams) white sugar1⁄2 cup (106 grams) brown sugar1 egg or egg substitute1⁄2 cup (120 grams) peanut butter11⁄2 cups (215 grams) white flour or (196 grams) wheat

flour1⁄2 teaspoon (3 grams) soda1⁄4 teaspoon (1 gram) saltCream shortening. Gradually add sugars, beating untilsmooth and fluffy. Add egg and beat well. Add peanutbutter and mix thoroughly. Sift flour, soda, and salt intomixture. Drop by teaspoonfuls onto ungreased cookiesheet. Press down with floured fork. Bake at 350°F(177°C) until lightly browned.

Soy Patties2 cups (400 grams) soybean pulp2 cups (400 grams) cooked brown rice2 tablespoons (23 grams) vegetable fat1 onion, chopped fine1⁄2 tablespoon (8 milliliters) soy sauce1⁄2 teaspoon (3 grams) saltFlavor with garlic or sage1⁄2 cup (70 grams) whole wheat bread crumbs (buttered)Mix all ingredients (except bread crumbs) together. Shapeinto patties. Roll in whole wheat bread crumbs. Bake ingreased pan at 350°F (177°C) until brown, or warm infrying pan. Serve with gravy, if desired.To make soybean pulp: Soak beans in water for at least 3 hours. Boil beans in water for 15 minutes. Drain. Mixbeans thoroughly by pounding or in a blender withenough water to puree into a stiff paste.

Soy Meat1 pound (545 grams) mashed soybeans1 cup (137 grams) whole wheat flour2 eggs or egg substitute1 tablespoon (18 grams) salt1 teaspoon (1.5 grams) garlic1 teaspoon (0.6 grams) oregano1 teaspoon (0.6 grams) basilMix all ingredients together. Spoon into hot oil in fry pan. Cook on medium heat for a few hours, turning occasionally until brown and crusty. Use in place ofground meat.

Requests for publications onhome production and storage maybe made to local food and nutritionor health departments of universities or government agencies.

Commercial PublicationsChevron Chemical Company. All about Vegetables. West Edition.San Francisco, California: Chevron Chemical Company, 1973.Chevron Chemical Company.Twelve-Months Harvest. San Francisco, California: ChevronChemical Company.Ball Blue Book, New Revised Edition 29. Muncie, Indiana 47302:Ball Corporation. 50¢Food and Agriculture Organizationof United Nations. Bigger Cropsand Better Storage. The Role ofStorage in the World Food Supplies.Rome, Italy: 1969. World FoodProblems, no. 9.Kerr Glass Manufacturing Corporation. Kerr Home Canningand Freezing Book. Sand Springs,Oklahoma 74063. $1.00Sunset Books. Vegetable Gardening.Menlo Park, California: LaneBooks, 1977. $2.45James Underwood Crockett and theEditors of Time-Life. Vegetablesand Fruit. New York: Time, Inc.,1972.

MagazinesAmerican Horticulturalist. Mount Vernon, Virginia: American Horticulture Society. Six times a year.American Vegetable Grower. Western Edition. Willoughby, Ohio:Meister Publishing Company.Monthly.Experiment Station QuarterlyResearch Publication. Presentsfindings and research being conducted. Can be obtained fromeach land-grant university. Issuedquarterly.

Horticulture. Boston: MassachusettsHorticulture Society. Issued monthly.Western Fruit Grower. Willoughby,Ohio: Meister Publishing Company.Issued monthly.

Land-Grant University and USDA PublicationsInformation on various subjects

may be obtained by writing to thepublications mailing service in theland-grant university in your state.If information is not available inyour area, materials listed belowmay be ordered for the charge asnoted at the end of the reference.

Materials marked with an asterisk(*) may be obtained from theSuperintendent of Documents, U.S. Government Printing Office,Washington, D.C. 20402.

Beekeeping*Beekeeping for Beginners. USDA Home and Garden Bulletinno. 158. 25¢Raising Bees. Utah State University,

Logan, Utah 84322. EC157. 20¢Selecting and Operating Beekeeping Equipment. USDAFarmers Bulletin no. 2204. 30¢

CanningCanning Foods: Fruits, Vegetables,Pickles, Jellies. Agricultural Extension Service, University ofTennessee, Knoxville 37916. Publication 724. 50¢Canning Fruits and Vegetables.Pennsylvania State University, College of Agriculture ExtensionService, University Park, Pennsyl-vania 16802. Circular 561. 15¢Canning Fruits and Vegetables inNorth Carolina. North CarolinaAgricultural Extension Service,North Carolina State University,Raleigh 27607. HE203. 15¢Home Canning of Fruits. Division of Agricultural Sciences,University of California. Leaflet 2269.

16

PUBLICATIONS

17

*Home Canning of Fruits and Vegetables. USDA Home and GardenBulletin no. 8. May 1976. 45¢*Home Canning of Meats and Poultry. USDA Home and GardenBulletin no. 106. Revised Feb.1975. 35¢Home Canning of Vegetables.Division of Agricultural Sciences,University of California. Leaflet2270. Free*How to Make Jellies, Jams, andPreserves at Home. USDA Homeand Garden Bulletin no. 56. 1975.45¢*Making Pickles and Relishes atHome. USDA Home and GardenBulletin no. 92. 45¢

Drying*Drying Foods at Home. USDAHome and Garden Bulletin no. 217.Jan. 1977. 45¢Drying Fruits and Vegetables atHome. College of AgricultureCooperative Extension Service,University of Arizona, Tucson85721. A-80. FreeHome Drying of Fruits and Vegetables. Extension Service, Utah State University, Logan, Utah84322. EC 332. 25¢How to Build a Portable ElectricFood Dehydrator. Bulletin MailingService, Industrial Building, Oregon State University, ExtensionService, Corvallis, Oregon 97331.Circular 855. 15¢

FreezingHandbook for Freezing Foods.Mabel Doremus and Ruth Klippstein,Extension Service, New York StateCollege of Human Economics, Cornell University. Mailing Room,Building 7, Research Park, MediaServices, Ithaca, New York 14853.Bulletin 1179. 50¢Home Freezing of Fruits. Division of Agricultural Sciences,University of California. Leaflet 2713. Free

*Home Freezing of Fruits and Vegetables. USDA Home and Garden Bulletin no. 10. Slightly revised 1971. 75¢Home Freezing of Vegetables.Division of Agricultural Sciences,University of California. Leaflet2724. Free*Home Care of Purchased FrozenFoods. USDA Home and GardenBulletin no. 69. 1960. 5¢*Home Freezing of Poultry andPoultry Main Dishes. USDAAgriculture Information Bulletinno. 371. Revised 1975. 50¢*Freezing Meat and Fish in theHome. USDA Home and GardenBulletin no. 93. Slightly revised1970. 25¢Vegetable Freezing Methods. Flora Bardwell and Georgia Lauritzen, Cooperative ExtensionService, Utah State University,Logan, Utah 84322. EL168. FreeBall Freezer Book, vol. 1, no. 1.Ball Corporation, Muncie, Indiana47306. 1976. 75¢

Home GardeningGardening. Cooperative ExtensionService, University of Georgia, College of Agriculture, Athens30601. ?¢Getting Along with Your Garden.Ezra Taft Benson Institute, BrighamYoung University, Provo, Utah84602. 75¢Grow a Vegetable Garden.Agricultural Extension Service,University of Tennessee, Knoxville37916. Publication 645. RevisedAug. 1973. 50¢Grow Your Own Vegetables.Extension Service, College of Agriculture, Pennsylvania StateUniversity, University Park, Penn-sylvania 16802. Circular 559. 10¢Growing Vegetables. CooperativeExtension Service, University ofNew Hampshire, Durham, NewHampshire 03824. 1977. No price

The Home Vegetable Garden. Cooperative Extension Service,College of Agriculture, Universityof Connecticut, Stoors 06268. Publication 69-36. 25¢Home Gardens. Cooperative Extension Service, College of Agriculture, Washington State University, Pullman 99163. Bulletin422. Slightly revised Feb. 1976. 25¢Home Vegetable Garden. CooperativeExtension Service, Michigan StateUniversity, East Lansing 48823.Bulletin E-529, Farm ScienceSeries. 25¢Home Vegetable Gardening.Cooperative Extension Service,Ohio State University, Columbus43210. Bulletin 287. 30¢Introduction to Home Gardening.New York State College of Agriculture and Life Sciences, Cornell University, Ithaca 14850.Extension Bulletin 1049. 15¢*Minigardens for Vegetables.USDA Home and Garden Bulletin163. Revised 1974. 30¢Growing Vegetables—Recom-mended Varieties for Utah. Alvin R.Hanson and Melvin S. Burningham,Utah State University, Logan, Utah84322. EC313. 20¢Vegetable Gardening in Containers.Texas Agricultural Extension Service, The Texas A&M UniversitySystem, College Station, Texas77843. MP 1150. Free

Insect ControlHow to Control Insects and Diseasesin Your Home Orchard. Division ofAgricultural Sciences, University ofCalifornia. Leaflet 2249. Free*Insects and Diseases of Vegetablesin the Home Garden. USDA Homeand Garden Bulletin no. 380. $1.20Vegetable Garden Insect Control.Reed S. Roberts, CooperativeExtension Service, Utah State University, Logan, Utah 84322.Insect Control Series no. 27.Revised June 1977. 25¢

18

Utah Fruit Pest Control. Utah StateUniversity, Logan, Utah 84322.EC299 Revised. 25¢Household Insect Control. Reed S.Roberts, Cooperative ExtensionService, Utah State University,Logan, Utah 84322. CS23. Revised 1977. 25¢Fruit Spray Program for the HomeOrchardist. Extension Service, UtahState University, Logan, Utah84322. EL137. Free

PruningPruning for Fruit. Extension Service, College of Agriculture,Pennsylvania State University, University Park, Pennsylvania16802. Special Circular 126. 30¢Pruning the Home Orchard. Cooperative Extension Service,College of Agriculture, WashingtonState University, Pullman, Washington 99163. Extension Bulletin 660. 25¢

Training and Pruning Fruit TreesAround the Home. Division of Agricultural Sciences, University of California. Leaflet 2252. FreePruning the Home Orchard.Extension Service, Utah State University, Logan, Utah 84322.EC363. 20¢

Safety*Keeping Food Safe to Eat. USDAHome and Garden Bulletin no. 162.Revised 1975. 35¢

Storage*Can Your Kitchen Pass the FoodStorage Test? DHEW Publicationno. (FDA) 74-2052. ?¢

Food Storage in the Home. FloraBardwell, Reed S. Roberts, D. K.Salunkhe, Extension Service, UtahState University, Logan, Utah84322. EC257. Revised. 25¢

Home Storage of Wheat and GrainProducts. DeVere R. McAllister andReed S. Roberts, Extension Service,Utah State University, Logan, Utah84322. Extension Circular 371. 20¢

*Storing Vegetables and Fruits inBasements, Cellars, Outbuildings, and Pits. USDA Home and GardenBulletin no. 119. Slightly revised1973. 40¢

*Storing Perishable Foods in theHome. USDA Home and GardenBulletin no. 18. Revised 1971. 10¢

WaterTwenty-three Ways to Save Water inan Emergency. Extension Service,College of Agriculture, PennsylvaniaState University, University Park,Pennsylvania 16802. Special Circular199. 10¢

Emergency Water: Home Storageand Emergency Disinfection.Department of Social Services,Division of Health, State of Utah,P.O. Box 2500, Salt Lake City, Utah84110. 1977. Free

Also check with your local CivilDefense unit.

To evaluate the adequacy ofyour home storage program,take a written inventory. Theinventory should be kept

current by maintaining a record ofitems removed from and added tothe storage. Three inventory methodsare described below:

1. Keep a sheet of paper and pencil near your storage area. Eachtime an item is removed or added, itshould be recorded. When the sheetis filled, it can be used as a shoppinglist to replenish the supply or tobring the inventory up to date.

2. A card file may be used witheach type of food listed on a separate card.

3. Perpetual Inventory. The suggested inventory is shown onpages 20 through 27. This inventoryoffers a list of possible foods thatcould be stored. It allows threeentries. If pencil is used, the entriescould be erased and the sheetreused. Or the sheets could beduplicated before any are used; thennew sheets can be added as the firstones are filled. Design an inventoryto meet your particular needs.

Example

Example

19

INVENTORYMETHODS

Date

January 3

January 7

January 11

Amount Added

12

Amount Used

2

1

Size

61⁄2 oz.

16 oz.

61⁄2 oz.

Product

Canned Tuna

Canned Corn

Canned Tuna

20

Perpetual Inventory—Basic Storage

Item

GrainsWheatFlourRiceCornOatmealPastas (enriched)Other cereals

Dairy ProductsPowdered (regular, nonfat) (4 qt/lb)Canned, evaporatedCheese (bottled or canned)Other

SugarSugarHoneyJamJell-OOther

SaltFats

Shortening (vacuum-packed)Vegetable oilOther

Number inFamily

5

Approx.Amount

Needed perPerson*300 lbs

300 qts

60 lbs

5 lbs20 lbs

TotalAmountNeeded1500

Amount onHand200

Date2/4/78

AmountAdded orSubt’d**

–10

Amount onHand190

Date2/10/78

AmountAdded orSubt’d**

+25

Amount onHand215

* Supplies daily 2300 calories (average required for each family member) and essential nutrients** Minus (–) indicates removal from storage; (+) indicates additions to storage.

example

21

Item Legumes

Dried soybeansPinto beansNavy beansRed beansSplit peas or lentilsCanned beansCanned nuts or peanut butterOther

Garden SeedsMultiple Vitamins

(especially A and C)Alternative Live Storage

TaroSweet potatoPigsChickensFishOther

Water (for two weeks)

Bedding (see p. 26)

Clothing (enough to last one year; see p. 26)

Medical (see p. 27)

Fuel and Light (see p. 26)

Number inFamily

Approx.Amount

Needed perPerson*50 lbs

365

14 gals

TotalAmountNeeded

Amount onHand Date

AmountAdded orSubt’d**

Amount onHand Date

AmountAdded orSubt’d**

Amount onHand

22

Perpetual Inventory—Emergency Storage

Item Foods Requiring No Refrigeration or Cooking*

Canned tuna fish or pork and beansDried milk (regular, nonfat)Graham crackersDried fruits (apricots)Canned orange or tomato juicePeanut butterOther

WaterEquipment

Manual can opener, dishes, utensils, dishpanAxShovelBucketPencilPaperOther

BeddingBlanketCloth sheetPlastic sheetOther

Clothing (a complete change)ShoesSocksUnderclothingOther

Fuel and LightMatchesCandleBattery-powered lightSignal flareOther

Number inFamily

Approx.Amount

Needed perPerson*

1⁄2 lb1⁄2 lb1 lb1 lb

46 ozs1⁄2 lb

1 gal

TotalAmountNeeded

Amount onHand Date

AmountAdded orSubt’d**

Amount onHand Date

AmountAdded orSubt’d**

Amount onHand

* This supplies daily 2100 calories and essential nutrients.** Minus (–) indicates removal from storage; (+) indicates additions to storage.

23

Item Personal Supplies

SoapToothbrushShaving suppliesComb and brushOther

Medication (regularly used),first aid supplies(see pp. 7–8, 27)

Tetanus immunization(every five to ten years)Other

Infant needs (if applicable)

Personal DocumentsScripturesGenealogical recordsLegal documents

WillsInsuranceContractsPassportsBirth certificates

Patriarchal blessingsOther

Number inFamily

Approx.Amount

Needed perPerson*

TotalAmountNeeded

Amount onHand Date

AmountAdded orSubt’d**

Amount onHand Date

AmountAdded orSubt’d**

Amount onHand

24

Perpetual Inventory—Expanded Storage***

Item Meats

Meat (canned)Cheese (canned or bottled)Poultry (canned)

(cooked or canned equivalents)Tuna (canned)Other canned fishSmoked or dried meatsFrozen meatFrozen fishFrozen poultryFreeze-dried meatsFreeze-dried fishFreeze-dried poultryOther

Canned Fruits and Vegetables:****PeasGreen beansCornPeachesApricotsTomatoesTomato or fruit juiceOther

Frozen fruitFrozen vegetablesDehydrated fruitsDehydrated vegetablesFreeze-dried fruitsFreeze-dried vegetables

MiscellaneousYeastBaking sodaBaking powderVinegarSpicesPicklesSoupOther

Number inFamily

Approx.Amount

Needed perPerson*60 lbs

365 lbs

TotalAmountNeeded

Amount onHand Date

AmountAdded orSubt’d**

Amount onHand Date

AmountAdded orSubt’d**

Amount onHand

* Supplies daily 2300 calories (average required for each family member) and essential nutrients.** Minus (–) indicates removal from storage; (+) indicates additions to storage.*** These foods increase the number of calories stored, so could be substituted for some of the sugar, fat, or lentils.**** Include good sources of vitamin A—such as carrots, spinach, and apricots—and good sources of vitamin C—such as orange or tomato juice. Provides four 4-oz.

servings per day.

25

Item

WaterWater tanksWater bedsOther

EquipmentToolsGrindersManual can openerSewing machineRadio (battery-powered)Gardening suppliesOther

Number inFamily

Approx.Amount

Needed perPerson*

TotalAmountNeeded

Amount onHand Date

AmountAdded orSubt’d**

Amount onHand Date

AmountAdded orSubt’d**

Amount onHand

26

Perpetual Inventory—Nonfood Storage

Item

Bedding (enough to keep each person warm if no other heating supply is available)QuiltsBlanketsSheetsSleeping bagsOther

ClothingFabrics

PatternsNeedlesThreadOther

Fuel (where possible, a year’s supply; at least for cooking)CoalWoodPaper logs

MatchesCandlesLight (battery-powered)Other

Paper and Cleaning ProductsFacial tissuesAluminum foilGarbage bagsToilet tissueSoapCleaning suppliesOther

Garden Seeds (enough for one-year’s planting)

Number inFamily

Approx.Amount

Needed perPerson

TotalAmountNeeded

Amount onHand Date

AmountAdded orSubt’d**

Amount onHand Date

AmountAdded orSubt’d**

Amount onHand

27

*Anything that has been sterilized must be resterilized periodically.** Minus (–) indicates removal from storage; (+) indicates additions to storage.

Item Financial Resources

First Aid Supplies*ScissorsKnifeThermometerMeasuring cupMedicine dropperHot-water bottleTriangular bandagesSoapMatchesRazor bladesNeedlesSafety pinsAdhesive tapeElastic bandageGauze bandagesPaper bagsBicarbonate of sodaIpecac syrup (induces vomiting)AmmoniaHydrogen peroxideCalamine lotion (for sunburn and

insect bites)Rubbing alcoholDiarrhea remedyAntibiotic ointmentFirst aid instruction bookMedication as prescribed by physician

Consecrated oilOther

Number inFamily

Approx.Amount

Needed perPerson

TotalAmountNeeded

Amount onHand Date

AmountAdded orSubt’d**

Amount onHand Date

AmountAdded orSubt’d**

Amount onHand

28

alfalfa, sprouting, 14animals, and food preservation, 4;

and home production, 2; and home storage, 7

armed forces, storage for those in, 8

basic storage, chart, 10; componentsof, 7

beans, garbanzo, 14; mung, 14; location of in garden, 3; sprouting, 14

beekeeping, publications concerning,16

beets, location of in garden, 3Benson, Ezra Taft, quote on home

storage by, 6berry bushes, 2briquettes, as a fuel source, 5;

how to make, 5Brown, Victor L., quote on home

production and storage by, 1

cabbage, location of in garden, 3candles, as a fuel source, 5; how

to make, 5canning, 1; as a method of food

preservation, 5; publications concerning, 16–17

card file, as used for inventory, 19carrots, location of in garden, 3cash, importance of in home

storage, 6chickens, 4chili beans, recipe for, 15chives, location of in garden, 3children, needs of considered in home

storage, 7Clark, J. Reuben, Jr., quote on home

storage by, 6clothing, and home storage, 5, 8;

importance of storing, 6; utilizing used, 5

clover, sprouting, 14compost pile, purpose of, 4crocheting, and home storage, 5cucumbers, location of in garden, 3

debt, avoid, 9disease, control of in gardens, 2dry ice, used to kill insects, 9drying, 1; as a method of food

preservation, 4; benefits of, 4;

disadvantages of, 4; publicationsconcerning, 17; with home dryer, 4; with oven, 4; with stove, 4; withsun, 4

egg, substitute for, recipe, 13emergency storage, chart, 11;

components of, 7–8expanded storage, chart, 11;

components of, 7

family preparedness, as a way of life,1; philosophy of, 1

farming, and home storage, 2Featherstone, Vaughn J., quote on

home production by, 2fermenting, as a method of food

preservation, 5fertilizer, use of in soil preparation, 2fire starters, how to make, 5first aid, how to store supplies, 7–8;

supplies to be included in storage,list, 7–8

First Presidency, quote on home production by, 2; quote on homestorage by, 6

fish, 7; smoking and curing, 4food, importance of storing, 6food storage items, policy concerning

buying and selling, 9freezing, 1; as a method of food

preservation, 5; publications concerning, 16, 17

French salad dressing, recipe for, 14fruit trees, 2fuel, and home storage, 8; sources of, 5furniture, production of, 5

garbanzo beans, sprouting, 14garden, compost piles in, 4; control of

disease in, 2; control of insects in, 2;how to plant, 4; in window boxes, 2;location of, 2; mulch in, 4; planning,2–4; sample plans for, charts, 3; sizeof, 2; soil in, 2; what to plant in, 4;when to plant, 4

gardening, 1, 2–4; and home storage,2; for those in apartments or condominiums, 2; garden plot, 3;involve children in, 2; obtain information about, 2; publicationsconcerning, 16, 17

goats, 4graham crackers, recipe for, 12grapevines, 2

handicraft skills, and home storage, 2;production of, 5

home storage, and children, 7; and gardening, 1; and home canning, 1;and sewing, 1; as related to familypreparedness, 1; basic, 7; categoriesof, 7; charts, 10–11; contents of,6–11; emergency, 7–8; essentials of,1; expanded, 7; first aid supplies in,7–8; for those away from home, 8;for those in the armed forces, 8; forthose in small homes, 8; importanceof, 6; inventory for, 9, 19–27; publications concerning, 16–18; standards for, 1; suggestions for, 8–9

home production, chart, 10honey, 6honey wheat, recipe for, 13humidity, as a factor in storage, 9

insect infestation, control of in gardens, 2; publications concerning,17–18; recovery of affected food, 9

inventory, and home storage, 19; cardfile used for, 19; forms for, 20–27;maintenance of, 9; methods of,19–27; perpetual, 19–27; purpose of, 19; used for shopping list, 19;written, example of, 19

Kimball, Spencer W., quote on personaland family preparedness by, 1; quoteon home production by, 2; quote onhome storage by, 6

knitting, and home storage, 5kohlrabi, location of in garden, 3

land, for use in gardening, 2Lee, Harold B., quote on home storage

by, 6legumes, 6, 7lentils, sprouting, 14

macaroni salad, recipe for, 14meats, curing and smoking, 4milk, 6, 7; sweetened condensed,

recipe for, 13mulch, purpose of, 4mung beans, sprouting, 14

INDEX

29

newspaper logs, as a fuel source, 5;how to make, 5

nonfood items, and home storage, 2; production of, 5

oats, sprouted, 14onions, location of in garden, 3

parsley, location of in garden, 3peanut butter cookies, recipe for, 15peas, location of in garden, 3perpetual inventory, 19perpetual inventory forms, 20–27pickling, as a method of food

preservation, 5pigs, 4preservation of food, considerations

determining, 4; how to determinebest method of, 4; methods of, 4–5

pruning, publications concerning, 18publications, beekeeping, 16;

canning, 16–17; home storage,16–18; drying, 17; freezing, 16, 17;gardening, 16, 17; insect control,17–18; pruning, 18; safety, 18; water, 18

quilting, and home storage, 5

rabbits, 4radishes, location of in garden, 3rice, browned, recipe for, 15;

sprouting, 14rice pudding, recipe for, 13Romney, Marion G., quote on home

production by, 2

root cellars, use of in home storage, 5rotation, in gardens, 2rye, sprouting, 14

safety, publications concerning, 18salt, 6, 7salting, as a method of food

preservation, 5seeds, depth of in garden, 4; how to

plant, 4; how to store, 4; store ayear’s supply of, 2

selling of food storage items, policyconcerning, 9

sewing, 1; and home storage, 5, 8shopping list, inventory used for, 19Smith, Barbara B., quote on personal

and family preparedness by, 1smoking, as a method of food

preservation, 4; benefits of, 4; disadvantages of, 4

soapmaking, 5soil, fertilizer for, 2; preparation of, 2sour dough starter, recipe for, 13soy, meat, recipe for, 15; patties, recipe

for, 15spoilage, avoiding, 6; using salt to

retard, 5sprouting, method of, 14squash, summer, location of in garden, 3squash, winter, location of in garden, 3stakes, use of in gardens, 4sterilization, of food, 9sugar, 6, 7; as a food preservative, 5sweetened condensed milk, recipe for, 13Swiss chard, location of in garden, 3

tetanus immunization, 8tomatoes, location of in garden, 3tortillas, recipe for, 14trellises, use of in garden, 4tuna and noodle casserole, recipe for, 14

Vandenberg, John H., quote on homestorage by, 6

vegetables, location of in garden, 3;publications concerning, 16–17

vitamin pills, in home storage, 7

waste, Lord’s attitude toward, 6; minimizing, 9

water, methods of storage, 7; priority of in storage, 6; publicationsconcerning storage of, 18; requirements, 7; sources of in an emergency, 7

weaving, and home storage, 5weeds, elimination of, 4wheat, 7; cereal, recipe for, 12;

disinfecting, 9; flakes, recipe for, 12;priority in storage, 6; sprouting, 14;standards of, 8; thins, recipe for, 12;treats, recipe for, 13

whole wheat bread, recipe for, 12

yeast, everlasting, recipe for, 13yogurt, recipe for, 13

32288

4 02322 88000 9

ENGLISH